Should puff pastry be allowed to warm to room temperature before use?

Puff pastry should not be allowed to warm to room temperature before use because maintaining a cold temperature is crucial for achieving the desired flaky and airy texture. When the pastry is cold, the layers of dough and butter remain distinct and firm. As the pastry heats up, the butter can become too soft, leading to a loss of the distinct layers that create the puffing effect when baked.

This principle applies to all recipes that involve puff pastry, as the key to successful puff pastry lies in keeping the butter cold during the handling process. Working with cold dough ensures that when the pastry is baked, the water in the butter turns to steam, which is responsible for lifting the layers and creating the puff. Therefore, it’s essential to keep puff pastry chilled until it's ready to be rolled out and baked.